Guilt-Free Carrot Cake Pancakes with Protein-Packed Greek Yogurt Frosting.
Carrot cake is a beloved dessert, but its rich frosting and heavy ingredients can often make it feel like more of an indulgence than a healthy option. But what if you could enjoy the flavors of carrot cake in a lighter, healthier form? Enter carrot cake pancakes!
These low-calorie pancakes are loaded with nutrient-rich ingredients and topped with a creamy, protein-packed Greek yogurt frosting. Here’s how to make this guilt-free treat that satisfies your carrot cake cravings without compromising your health goals.
To keep the calories in check while still achieving a fluffy and satisfying pancake, use whole wheat flour or oat flour as the base. These flours provide fiber and nutrients compared to refined white flour.
For the carrot cake flavor, grate fresh carrots into the pancake batter to add natural sweetness and moisture. You can also include a dash of cinnamon, nutmeg, and vanilla extract to give the pancakes that signature carrot cake taste.
To further reduce calories, swap traditional sugar for natural sweeteners like stevia, maple syrup, or mashed banana. A small amount of unsweetened applesauce can also add moisture while cutting down on added fats.
The best part of any carrot cake is the creamy frosting. Instead of using heavy cream cheese or butter, make a healthier, protein-rich frosting using Greek yogurt.
Simply blend plain, non-fat Greek yogurt with a drizzle of honey or maple syrup, a touch of vanilla extract, and a pinch of cinnamon. This creates a creamy, tangy frosting that’s lower in calories but high in protein, perfect for fueling your day.
Heat a non-stick pan over medium-low heat and lightly grease it with coconut oil or cooking spray. Pour small rounds of batter onto the pan, cooking each side for about 2-3 minutes until golden brown.